Additives are used so that these foods still have a consistently high quality. In some products, they are so essential that additives are used even in certain organic foods. In some countries, lots of food is lost because it 'goes off' due to microbial growth before it can be eaten. Food poisoning also shows the dangers of contaminated food and without the use of preservatives, it would quite likely be more common. Preservative, colours and flavours are the best known additives but in fact there are many categories of additives, each tailored to a specific purpose.
Colours~give nice colour appearance Origins and chemistry How much is used?Emulsifiers ~Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water separated before it was used. Emulsifiers have a big effect on the structure and texture of many foods. They are used to aid in the processing of foods and also to help maintain quality and freshness How they work Emulsifiers in foods Flavourings ~The acceptability of any food product greatly depends on the impression of taste when it is eaten. Our sense of taste is really a combination of two of our senses, taste and smell. Both of these senses respond to certain chemicals. Most flavouring is an imitation of the flavour of a known foodstuff. Some flavours are isolated from natural raw ingredients but this is costly and also wastes valuable natural resources. Ice cream, margarine has unacceptable taste without the addition of flavourings. In food Sources of flavours
Gelling Agents, Thickeners and Stabilisers~The functions of these substances is fairly self explanatory: ~Gelling agents gel foods: they give shape and structure ~Thickeners or thickening agents: make foods thicker ~Stabilisers: help to maintain the physical and textural properties of foodstuffs through their production, transport, storage and cooking
Why Use Additives?
Origins and chemistry
How much is used?Emulsifiers ~Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water separated before it was used. Emulsifiers have a big effect on the structure and texture of many foods. They are used to aid in the processing of foods and also to help maintain quality and freshness
How they work
Emulsifiers in foods
Flavourings ~The acceptability of any food product greatly depends on the impression of taste when it is eaten. Our sense of taste is really a combination of two of our senses, taste and smell. Both of these senses respond to certain chemicals. Most flavouring is an imitation of the flavour of a known foodstuff. Some flavours are isolated from natural raw ingredients but this is costly and also wastes valuable natural resources. Ice cream, margarine has unacceptable taste without the addition of flavourings.
In food
Sources of flavours
~Gelling agents gel foods: they give shape and structure
~Thickeners or thickening agents: make foods thicker
~Stabilisers: help to maintain the physical and textural properties of foodstuffs through their production, transport, storage and cooking
Origins and uses
Preservatives~
Preserving food
Using preservatives
Sweeteners
Chemistry of sweeteners
Anti-caking agents
Antioxidants
Uses in food
Acidulants
Additives are used in a range of foods